Cured Trout, Ponzu, Cucumber, Kohlrabi

Name: Cured Trout, Ponzu, Cucumber, Kohlrabi
Yield: Serves 4
Ingredients: 5 g chives, chopped into batons; 5 g dill, picked; 75 g Ponzu Base; 20 g Dill Oil; 20 g Lovage Emulsion; 20 g Tomato Ponzu Fluid Gel; 24 pieces Cured Trout

Preparation info

Serves
4

Difficulty
Easy

Appears in

Catalogued Ideas and Random Thoughts

By Stuart Ralston

Published 2023

About

Sea trout is a great alternative to salmon; it is very fatty and has a good oil content. It’s the same species as brown trout: all trout hatch in fresh water but some migrate to the sea where they get a much richer source of food. The ponzu really makes this, so be sure to flood the plate.

Ingredients

24 pieces Cured Trout
20 g Lovage Emulsion

Edinburgh
Fish course
Pescatarian

Method

Place six pieces of trout on each plate, then add three large dots of lovage emulsion and four small dots of tomato ponzu fluid gel. Add some pieces of compressed cucumber and kohlrabi. Flood the plate with the ponzu base and drizzle with dill oil before garnishing with chive batons and picked dill.